Rainbow Cake 49

Sarah TanNoviceBaking ClassUpper Thomson

$110.00

10 Dec 2017 (Sun)

2.30 pm - 6.00 pm

Rainbow Cake

Join us for a fun-filled baking class to learn to make your own Rainbow Cake from scratch. From baking soft and moist vanilla sponges to frosting with vanilla buttercream, you get to bring home your stunning rainbow tower at the end of the day.

About the Course

By attending this course, you will learn:

How to bake soft and moist vanilla sponge cake layers

Make and prepare the vanilla swiss meringue buttercream

How to prepare rainbow meringue cookies (Demonstration)

To assemble and frost a layered cake with buttercream and decorate with rainbow sprinkles and meringue cookies

Details:

Duration: 3.5 Hours

Type: Full Hands-on

Recommended age: 16 Years Old and Above

Equipment, ingredients and packaging will all be provided

*Students will work in PAIRS to bake the cake layers but will frost and decorate their own 6" Rainbow Cake INDIVIDUALLY

Duration of class might be extended instead of the stipulated timings.

Cleaning/Washing will be part of the baking experience.

Fees for scheduled classes must be paid fully in advance to secure your booking. Your booking is only confirmed once full payment has been received.

Once your booking is confirmed, no refunds or transfers to another class will be given.

Payment will be fully forfeited regardless of the unforeseen circumstances. We recommend that you arrange for someone to attend in your place. Please inform us of the person who will be attending in your place.

In the event that the minimum number of participants is not met, the class will be cancelled. We will inform you via email. You can choose to either get a refund of the class fee or attend another class of the same value.

Instructor Details

Sarah Tan

Having been trained at Le Cordon Bleu Paris for a year, Sarah has dedicated much time to tasting and researching French pastries. Often inspired by the greatest patissiers around the world, she believes in marrying classic French techniques with local flavours and modern design.

About Sarah Tan

Having been trained at Le Cordon Bleu Paris for a year, Sarah has dedicated much time to tasting and researching French pastries. Often inspired by the greatest patissiers around the world, she believes in marrying classic French techniques with local flavours and modern design.

Sarah believes that every creation and every cake tells a story behind its maker. She finds joy in interacting with her students, listening to their motivations for baking and also sharing her own personal stories of her pastry journey.